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ZUPPA PAVESE
6-8 Servings
Broth
3 lb meaty beef bones
1 head garlic, 3 oz,
cut in half
1 lb onions, not
peeled and cut in quarters through the stem
4 stalks celery, 8
oz, with leaves
1 small leek, 3-4 oz,
cleaned
1 small fennel bulb,
4 oz, cut in quarters
1 bunch parsley stems
2T tomato paste
2 sprigs fresh
rosemary
1T fennel seeds
4 sprigs fresh thyme
1 sprig fresh sage
1 cup diced
prosciutto fat and skin or pancetta
4T olive oil
8 oz Parmesan rinds
1 gallon homemade
chicken stock
Garnish (Recipe
Follows)
Method: Toss beef
bones with 2T olive oil and roast in a 400 degree preheated oven for 30
minutes (toss after 15 minutes). Add onion, garlic and fresh fennel and
roast 15 more minutes. Mix in tomato paste and fennel seeds and roast
10 more minutes. Deglaze with one quart chicken stock and remove from
oven. In a large sauce pot over medium heat, add remaining 2T olive oil
and diced prosciutto fat and skin. Saute for 4-5 minutes. Add 3 quarts
stock, celery, leeks, parsley stems, thyme, sage, rosemary, brown bones
and vegetables and Parmesan rinds and bring up to a slow simmer. Half
cover and slowly simmer for 3 – 3 ½ hours. Strain through a fine
strainer and let cool in refrigerator. Next day remove fat from the top
of the stock and reheat stock reducing it to six cups. Season with salt
and pepper and serve poured around the garnish.
Garnish
8 medium sized eggs,
pasteurized
¼ cup white vinegar
8 slices country
bread, about 3/8-inch thick, brushed with extra virgin olive oil and
grilled or toasted under the broiler until golden
2 cups loosely packed
herb sprigs of Italian parsley, dill, tarragon, basil and mint (toss
lightly with extra virgin olive oil, kosher salt, fresh ground black
pepper and a touch of lemon juice just before serving)
16 very thin slices
of Parmagiano-Reggiano, about 1-inch by 2-inches
Kosher salt and fresh
ground black pepper to taste
Extra virgin olive
oil
Method: Poach eggs
in simmering water mixed with the vinegar until just medium cooked,
about 3-4 minutes. Skim out of pan a reserve in warm water. Cut each
bread slice in half and place two pieces in each soup bowl. Divide half
of herb salad over bread slices. Place warm drained egg over salad,
season egg with salt and pepper, divide cheese on top of eggs, divide
remaining salad over cheese and pour hot broth around. Sprinkle a touch
of extra virgin olive oil over broth and immediately serve with spoon,
knife and fork. |
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Sandy D'Amato's weekly column and recipe in the Milwaukee Journal
Sentinel Sunday Entree Section,
The
Kitchen Technician
Coquette
Cafe
Harlequin Bakery
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